In order to determine the appropriate harvesting period of Carya illinoinensis planted in Nanjing city of China, this study analyzed the phenotypic characteristics and inclusions, including single fruit quality, fruit transverse and vertical diameter, kernel rate, water content, color, respiratory strength, crude fat, soluble sugar, soluble protein, and total phenols, of two cultivars ‘Pawnee’ and ‘Wichita’ during September and October, respectively. Results showed that the respiration intensity and I_AD values of pecan fruits decreased as the harvest date was delayed. ‘Pawnee’ fruits exhibited the highest seed kernel fullness, ∆E value, fruit transverse diameter, shape index, kernel yield, crude fat, and total phenolic content in late September and early October, while the quality of ‘Wichita’ fruits reached its peak in late October. The appropriate harvest period is conducive to the material accumulation of Carya illinoinensis, which is of great practical significance for improving the commodity value of pecans. The optimal harvesting period for ‘Pawnee’ in Nanjing is from the end of September to the beginning of October, and the optimal harvesting period for ‘Wichita’ is from mid- to late-October to the end of October.

Traditional analytical methods for assessing oil oxidation frequently depend on expensive and intricate equipment or elaborate procedures, thereby hindering their practical use in everyday situations. Sensory evaluation and GC-MS analysis indicated that during storage, the peroxide value (PV) and aldehyde content of pecan oil increased, consistent with progressive oxidation, while the acid value (AV) remained stable. The shelf-life prediction model further underscores its reliability as an oxidation marker. The coefficient of determination (R²) for the first-order kinetic model at temperatures of 20, 40, 50, and 60 °C ranged from 0.9183 to 0.9841. The correlation coefficients between the measured and predicted shelf-life values were 0.9993 for cold-pressed pecan oil (CPO) and 0.9866 for hot-pressed pecan oil (HPO). A filter-paper-based colorimetric aldehyde sensor was developed for the visual assessment of pecan oil shelf-life, which leverages the chemical reaction between hydroxylamine sulfate and aldehydes to generate a distinct naked-eye color shift from red to purple-blue—this enables the qualitative identification of whether cold-pressed (CPO) and hot-pressed (HPO) pecan oil complies with the national peroxide value (PV) limit of 0.25 g/100 g or exceeds it. Specifically, CPO is deemed to be expired when a* ≤ 11 and HPO when a* ≤ 15; consistent red-to-purple-blue color changes for the sensor yielded 100% sensitivity and 100% specificity for both oils at the national PV limit, thereby validating its application as a highly accurate qualitative (pass/fail) indicator for oil oxidation. By contrast, sensory evaluation can also reliably distinguish when pecan oil exceeds the national PV limit qualitatively, yet it lacks quantitative accuracy due to inherent subjective biases.

Resistant starch type 3 (RS3) exhibits physiological benefits in regulating post-meal blood sugar levels and enhancing gut microbiota balance. In this study, mung bean starch was isolated and modified through debranching, annealing (ANN) and heat-moisture treatment (HMT). The multi-scale structures investigated by SEM, FT-IR, and XRD unveiled the formation of short-range ordered, helix, and crystalline structures. Notably, RS3 formed through debranching and HMT exhibited both a remarkably high RS content of 54.71% and a low estimated glycemic index (eGI) of 51.78. Statistical evaluation through correlation and stepwise regression analyses suggested that short-range molecular order was the primary factor associated with the resistance of RS3 to enzymatic hydrolysis, while the chain length of B-chains exerted secondary yet notable influences. This work provided novel insights into the interplay between processing methodologies, ordered molecular structures, and starch digestibility resistance.

This study examined whether co-fermentation with Lactobacillus casei CGMCC 15956 and Lactobacillus delbrueckii CGMCC 21287 could enhance the bioactivity of peptides derived from pecan nut cake (PNC) and clarify the underlying mechanisms. The fermented hydrolysate (PNCH) was compared with an unfermented control. PNCH showed higher antioxidant and α-glucosidase inhibitory activities. Total antioxidant capacity increased from 3.17 to 4.81 mM Trolox, and DPPH radical scavenging activity increased from 62.69% to 84.12%. In addition, the IC₅₀ value for α-glucosidase inhibition decreased from 7.549 to 4.509 mg/mL. In a mouse model of acute alcohol-induced liver injury, PNCH significantly alleviated liver damage through the synergistic enhancement of antioxidant and α-glucosidase inhibitory activities. Peptidomic analysis identified two representative bioactive peptides, FAGDDAPR (from actin) and LAGNPDDEFRPQ (from cupin domain–containing protein 1), both of which exhibited antioxidant and α-glucosidase inhibitory activities. Additionally, these peptides alleviated H₂O₂-induced oxidative stress in Caco-2 cells, significantly improving GSH and MDA levels, as well as SOD activity. Molecular docking suggested potential interactions of these peptides with superoxide dismutase, Keap1, and α-glucosidase. These findings support the high-value utilization of PNC and the development of functional peptide-based ingredients.

Burdock (Arctium lappa L.) is a medicinal and edible homologous plant whose roots contain many bioactive substances such as polysaccharides and phenolics. This study explored the integration of burdock powder and lactic acid bacteria fermentation to enhance the nutritional quality, sensory attributes, and flavor profiles of duck sausages. Three bacterial strains, Lacticaseibacillus casei, L. helveticus, and L. plantarum, were selected based on sensory analysis, and their effects on sausage properties were evaluated through combined fermentation trials. The results demonstrated that duck sausages fermented with L. plantarum and L. helveticus and supplemented with 3% burdock powder (PHB group) exhibited > 1.5-fold higher antioxidant activity (ABTS at 85.2 μmol trolox/g and DPPH at 92.7 μmol trolox/g, respectively; p < 0.05) and 15% increase in total phenolic content (8.24 mg gallic acid/g) compared to non-fermented counterparts. The PHB formulation also enhanced color stability (lightness, redness, yellowness), textural characteristics (hardness, springiness, cohesiveness), and sensory acceptability. Volatile compound analysis revealed a reduction in off-odor aldehydes (hexanal, (E)-2-octenal, (E)-2-decenal, and (E,E)-2,4-decadienal) and increased production of desirable aromatic compounds like tetramethyl-pyrazine. These findings highlight the potential of combining lactic acid bacteria fermentation with burdock powder to develop functional duck sausages with improved nutritional and sensory properties.